Blueberry Cake
Indulge in the delightful flavors of blueberry cake, a perfect dessert for any occasion. This cake features a moist texture and a burst of fresh blueberries in every bite, making it an irresistible treat. Whether you’re celebrating a birthday, hosting a tea party, or simply satisfying your sweet tooth, this blueberry cake will surely be a crowd-pleaser. Let’s dive into the details of this delicious recipe!
Ingredients
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- Powdered sugar for dusting
Servings and Cooking Time
This blueberry cake serves 8 people. The preparation time is approximately 20 minutes, with a cooking time of about 30-35 minutes.
Nutritional Value
Each serving of blueberry cake (1 slice) contains approximately 250 calories, 10g of fat, 38g of carbohydrates, and 3g of protein. This nutritional information is based on a standard serving size.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with flour.
- Fold in the fresh blueberries gently to avoid breaking them.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before removing it from the pan, then dust with powdered sugar before serving.
Alternative Ingredients
If you’re looking for alternatives, you can use almond flour instead of all-purpose flour for a gluten-free option. Coconut oil can replace unsalted butter for a dairy-free version. You can also use frozen blueberries if fresh ones are unavailable, but ensure to thaw and drain them before adding to the batter.
Serving and Pairings
This blueberry cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. It can also be served alongside a cup of coffee or tea, making it a perfect treat for afternoon gatherings or dessert after dinner.
Storage and Reheating
Store any leftover blueberry cake in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. The cake can be frozen for up to 3 months; just ensure it’s well-wrapped. Reheat individual slices in the microwave for about 15-20 seconds.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake; mix until just combined.
- Using cold ingredients can affect the texture; make sure eggs and butter are at room temperature.
- Not measuring ingredients accurately can lead to inconsistencies in the cake.
- Opening the oven door too early can cause the cake to collapse; wait until it’s nearly done.
- Not greasing the pan properly can cause the cake to stick.
Helpful Tips
- For extra flavor, add a teaspoon of lemon zest to the batter.
- Use a toothpick to check for doneness; it should come out clean when the cake is ready.
- Let the cake cool completely before frosting or serving.
- Experiment with adding other fruits like raspberries or strawberries for a mixed berry cake.
FAQs
Can I use frozen blueberries for this cake?
Yes, frozen blueberries can be used, but make sure to thaw and drain them to avoid excess moisture in the batter.
How can I make this cake gluten-free?
You can substitute all-purpose flour with almond flour or a gluten-free flour blend to make this cake gluten-free.
How do I know when the cake is done baking?
A toothpick inserted in the center should come out clean or with a few crumbs attached. Avoid any wet batter.
Can I add frosting to the blueberry cake?
Yes, cream cheese frosting or whipped cream pairs beautifully with blueberry cake for added sweetness.
How long does the cake last?
When stored properly, the blueberry cake can last up to 3 days at room temperature and up to a week in the refrigerator.
Conclusion
Blueberry cake is a delightful dessert that combines simplicity with exquisite flavor. Its moist texture and sweet bursts of blueberries make it a favorite for any gathering. Whether enjoyed plain or dressed up with frosting, this recipe is sure to earn a special place in your dessert repertoire.
Blueberry Cake
Ingredients
- 1 cup fresh blueberries
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 cup milk
- 3 eggs
- 2 tsp baking powder
- 1 tsp vanilla extract
- 1/2 tsp salt
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9-inch round cake pan.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk, starting and ending with flour.
- Fold in the fresh blueberries gently to avoid breaking them.
- Pour the batter into the prepared cake pan and smooth the top.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool before removing it from the pan, then dust with powdered sugar before serving.
